Delaware North, a global leader in hospitality and entertainment, is celebrating the grand opening of Kardea Brown’s Southern Kitchen at Charleston International Airport (CHS). This new restaurant, which opened to travelers April 21, is a collaboration with celebrity chef and Charleston native Kardea Brown.
Kardea Brown’s Southern Kitchen brings the rich flavors and vibrant culture of the Lowcountry and Gullah cuisine to travelers at CHS. The restaurant is located in the airport’s Central Hall, transforming the space formerly occupied by Jack Nicklaus Golden Bear Grill.
“Charleston is my home, and I am so proud to bring a piece of it to the airport,” Brown said. “This restaurant is a celebration of the flavors and traditions that make Charleston so special. I can’t wait for travelers to experience the warmth and hospitality of the Lowcountry through our food.”
Of Gullah Geechee descent, Brown was raised by her single mother and grandmother and spent much of her childhood on Wadmalaw Island among the Gullah community. It was through her grandmother that Brown discovered and tasted the traditional foods of her ancestry, learning to prepare many of the dishes she shares today.
While dedicated to preserving her culinary roots and sharing the history of her culture, over time Brown also began to infuse newer flavors that reflect her innate flair for cooking and exploration of diverse influences. Her brand is now synonymous with everything Lowcountry, building a following based on southern food and hospitality.
She is host of Food Network’s Delicious Miss Brown, co-host of Kids Baking Championship, a NY Times best-selling author for her first cookbook, and recently announced her second cookbook, “Make Do With What You Have,” will be released in November.
“We are incredibly excited to launch the first Kardea Brown restaurant in her hometown of Charleston, South Carolina,” said Robert Thormeier, chief operating officer for Delaware North Travel. “Kardea Brown’s Southern Kitchen showcases her rich cultural heritage and highlights the beauty and charm of the Lowcountry, including her delicious takes on Gullah cuisine.”
The menu at Kardea Brown’s Southern Kitchen features a variety of traditional Lowcountry and Gullah dishes, such as Shrimp & Grits, her famous Mac & Cheese, a Fried “Fush” Plate and a Cheesy Crab Dip. Each dish is crafted to provide travelers with an authentic taste of Charleston’s culinary heritage.
“We are thrilled to welcome Kardea Brown’s Southern Kitchen to Charleston International Airport,” said Elliott Summey, executive director and CEO of Charleston International Airport. “Kardea’s deep roots in Gullah culinary traditions and national presence on the Food Network make her the perfect ambassador for Lowcountry cuisine. This restaurant offers travelers an authentic taste of Charleston’s rich cultural heritage in the terminal. As we continue to grow and enhance the passenger experience, it’s vital that we showcase what makes our region special—and nothing does that better than our food.”
The design of Kardea Brown’s Southern Kitchen reflects Charleston’s unique charm, with bold colors and distinctive cultural pieces thoughtfully incorporated into every detail. On display is Brown’s grandmother’s handheld mixer from the early 1970s, a special piece of memorabilia that played a key role in passion for cooking.
